Yield: 6 Servings
Measure | Ingredient |
---|---|
8 slices | Stale white bread |
4½ cup | Milk |
4 tablespoons | Butter |
½ cup | Sugar |
2 \N | Eggs -- beaten |
½ cup | Sherry |
¼ teaspoon | Nutmeg |
¼ teaspoon | Cinnamon |
½ teaspoon | Salt |
1 cup | Raisins -- seedless |
Cut the bread into small cubes (there should be about 2 cups). Scald the milk and add the butter; pour over the bread cubes. Let soak for 10 minutes, then blend in the sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1½ quart buttered baking dish and place in a pan of hot water. Bake in a 375 degree F. oven 1 hour or until a knife inserted in the center comes out clean. Serves 6. This bread pudding is from The Art of Jewish Cooking by Jennie Grossinger.
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